Lancashire hot pot

Name: Lancashire hot pot
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 bay leaf; 60 g (2 oz) unsalted butter, melted; 400 ml (12 ¾ fl oz) brown stock; 900 g (1 lb 13 oz) potatoes, peeled; 1 kg (2 lb) middle neck of lamb chops; 2 carrots, sliced into 2 mm (⅛ inch) thick rounds; 20 g (¾ oz) unsalted butter; ½ teaspoon chopped fresh thyme; 2 large onions, finely sliced

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

A traditional regional British casserole, its exceptional flavour comes from the meat cooked on the bone adding to the flavour of the stock as it cooks.

Ingredients

1 kg (2 lb) middle neck of lamb chops
20 g (¾

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a 3.5 litre capacity ovenproof casserole dish with butter. Trim off the excess fat from the lamb, melt the butt